Ingredients

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1 cup labneh, homemade or store-bought
3 tablespoons finely chopped parsley
3 tablespoons finely chopped dill
3 tablespoons chopped basil
Kosher salt
Extra virgin olive oil
1/2 English cucumber, thinly sliced
8 slices soft bread, crust removed

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Instructions

In a small bowl, mix labneh, chopped herbs, and a pinch of kosher salt. Drizzle with extra virgin olive oil and stir well.
Place the bread slices on a cutting board, spreading one side of each with labneh.
Layer cucumber slices on half of the bread, overlapping them, then cover with the remaining bread slices to form sandwiches.
Gently press down and cut each sandwich into quarters, either in triangles or rectangles.
Serve the sandwiches on a plate, garnished with dill and any leftover cucumber slices.

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Notes

For extra flavor, let the labneh mixture sit for a few minutes to allow the herbs to infuse.
Use fresh, soft bread to get the best texture for the sandwiches.
These sandwiches are best served fresh, but can be prepared a few hours in advance.

Author: dani
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 sandwich
Calories: 120
Sugar: 1g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg